Cocoa butter, also known as cocoa Baituo, is a kind of plant stearin extracted from cocoa liquid, which appears lemon yellow to light golden in liquid state and light golden to brown-yellow in solid state and have the special cocoa fragrance. It has a short range of plasticity, so it is complete solid below 27℃(and begins to melt in 27.7℃). As the temperature rises, it will melt rapidly and completely melt in 35℃. So it is hard but fast dissolved grease.
Cocoa butter is the most stable edible oil. The natural deteriorate-preventing antioxidant contented in it can make it store for 2 to 5 years, so that it can be used in other purposes except for food. Because of its lubricating texture and sweet scent, it is the raw material of many high-grade cosmetics and skin-care products.
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Sensory Index:
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items
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indexes
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Color
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Bright Lemon Yellow To Light Golden After Melting
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Transparency
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clear, transparent to turbid and non-turbid
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Smell
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Have normal cocoa aroma, no musty smell, scorching smell, Ha La taste and other odor
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Physical And Chemical Indexes:
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items
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indexes
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Color Value g K2Cr2O7/100ml H2SO4 ≤
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0.15
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Refractive Index N 40/D
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1.4560～1.4590
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Water And Volatile Matter≤
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0.20
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Free fatty acid (calculating by Oleic acid)% ≤
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1.75
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Iodine Value g I/100g
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33～42
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Saponification value mgkoh/g
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188～198
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Non-Saponification matter%
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0.35
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Extinction Value（E 1cm/270nm）≤
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0.14
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Health Indexes:
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items
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indexes
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Arsenic （as AS）mg/㎏ ≤
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0.1
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